Blog Feed: Potless

Mrs Ribeye has one of her oldest Russian friends, Katariya, staying with us over the Christmas period, and we are having a lot of fun introducing her to some of our traditional English customs.I think she thought she might get to spend the afternoon

Merguez with White Bean Puree

Published on 2012-12-12 09:23:00

I'm definitely slipping. The 'no meat on weekdays' oath which Mrs Ribeye and I took months and months ago has been replaced by 'not much week on weekdays'. This week (if I'm honest) it has been replaced by 'no meat-free weekdays.Why? Because it is -2

The Giant Cornish Pasty

Published on 2012-12-08 10:37:00

There is no way that this dish is remotely authentic to any traditional Cornish recipe.Firstly, I'm pretty sure that the filling is not supposed to be cooked before being placed inside the pastry.Secondly, I'm fairly certain that you are not supposed

Caprese Salad

Published on 2012-12-07 05:24:00

I am convinced that the live basil plant found in the 'living herbs' section, found in every supermarket in the land, is a complete racket.The concept is simple: Buy a

Spicy Barbecued Lamb Breast with Garlic and Mint Yoghurt Sauce and Rice

Published on 2012-11-10 09:07:00

Me old mum, Mrs Ribeye Sr, loves to tell me about the good old days when she was young and had no money. For some reason, she gets all nostalgic about being poor and hungry. Fairly weird.One of her stories is how she used to make a dinner of lamb bre

Mother-in-Law's Spice-Rubbed Roasted Mackerel with Roasted Mediterranean Vegetables

Published on 2012-11-07 02:45:00

Having a Russian mother-in-law is fun. She smiles whenever I talk to her. She doesn't understand my sarcastic jibes. She (not so) secretly thinks I beat her daughter. She cooks interesting food. What's not to love?Last summer, Mrs Syktyvkar Sr gave m

New York-Style XL Sushi Nigiri

Published on 2012-11-03 03:39:00

Having eaten sushi a number of times at Sushi-Waka in Camden Town - assured by the owner as 'pure Japanese sushi' - and in New York at various sushi bars - I can tell you that the Big-Appley (even their fruit is big) ones like to do it bigger. Not ne

Salad of Seared Scallops with Butternut Squash Puree

Published on 2012-10-22 14:32:00

Mrs Ribeye loves scallops. She didn't used to love scallops, but now she does.Last year, I made the wife some delicious seared scallops, to which she replied: 'Why are you serving me eye-balls?' Not a good day. However, at a dinner party given by our friend Axel at Beach Blanket Babylon in Notting Hill last weekend, she ordered scallops again and found that she actually loved eye-balls after all. So so fickle.Ok Ok, maybe last time I hadn't cooked them to her Holy

Fish 'n' Champ

Published on 2012-10-18 14:48:00

Fish 'n' champ? What am I going on about?OK, this dinner is a compromise, and I'm not big on compromising. Occasionally, my wife questions my wisdom and asks why we eat healthy. So I tell her: 'It's because I'm old and you're not, and although I worry about such things, you don't, but I know better, and I want to live a long time more, and you don't care because the 'future' is a long time away for you, and a lot further than it is for me.'So fish 'n' champ - rather than fish 'n' chips - was for [..]

Crudites with Anchoiade

Published on 2012-10-16 06:19:00

I'm sitting in my central London flat huddled over my laptop, wistfully looking out at the sunny morning (although in full knowledge that while the day looks deceptively warm and summery, the fact that I am necessarily sitting in copious layers of poly-viscose tells me that it is bloody freezing out there) and wishing I was back on my summer holiday in Nice on the French Riviera.So, there's only one thing for it: No. Not giving up my life in England to become a street artist in Provence. I'll ma [..]

Cheese Fondue

Published on 2012-10-13 10:54:00

Mrs Ribeye and I have gone so 70's! It's amazing how fashions change and evolve, but mainly repeat, albeit with a slightly modern twist. A couple of years ago, there was no way that I could visualise buying a fondue set without thinking that I had gone a bit 'Austin Powers', but for some reason, these days, I reckon there is nothing groovier. Baby.The thing is, I'd never made a fondue before and was a bit concerned about eating quite so much cheese in a meal. I shouldn't have worried. The fondue [..]

Spaghetti with King Prawns and Chilli

Published on 2012-10-10 16:30:00

Mrs Ribeye and I are quite the fans of Gordon Ramsey's US series Hell's Kitchen ('IT'S RAAAW!!! SHUT IT DAHHHNNN YOU DONKEYS!!!').It's good entertainment, but not exactly a master class in fine dining. Most of the food that the brow-beaten contestants have to produce is pan-fried this and sauteed that - basically anything that you can cook or reheat in five minutes - while the crusty-faced chef bollocks them for not having enough sear on their scallops (ouch).At some point I will attempt to make [..]

Pasta with Gruyere, Pine Nuts, Basil and Garlic-infused Olive Oil

Published on 2012-10-04 16:10:00

My wife is quite a complicated creature. At times she is a complete pushover (a description she hates - but who cares? She's a bit of a pushover), and at other times a complete P in the A. It can be a bit of a minefield working out which Mrs Ribeye will be coming through the door, and so the best policy is to tread fairly carefully, then try a bit of a joke at her expense before either apologising profusely or hammering my (frankly hilarious) point home. Gotta love marriage.One way to convert an [..]

Cassoulet

Published on 2012-10-02 09:09:00

So, I had already bought a variety of cheeses for my fondue from Waitrose - gruyere, emmenthal and comte; to be told by friend Kumar, that 'sorry dude, I'm on a diet - can we please not have a meal based entirely on cheese?'Grrr, when will I ever get to use my brand new cast iron fondue set? Dejected, I put the set back in its pristine box and looked around the kitchen for inspiration. I certainly could not be bothered to trek out on another shopping trip, so it looked like fish finger sandwiche [..]

Padron Peppers Tapas

Published on 2012-09-30 13:53:00

One of the best things about having a cooking obsession, is trawling around food shops and markets on a search for the weird and wonderful.My fascination for tapas started in a Spanish restaurant in the village of Caleta in a small forgotten

Honey Cake

Published on 2012-09-27 10:12:00

There may not be a single drop of honey in this cake, but this is a recipe which needs to be handed down to my great-great-grandchildren.My mother, Mrs Ribeye Sr, rarely writes down a recipe. A while back - before Potless came about- I resolved to start documenting my mum's signature dishes for posterity. One of the reasons, is that very few of my mum's dishes (a) contain the key ingredient in the title - as in this cake for example; (b) taste or look remotely the same from one year to the next; [..]

Tzatziki

Published on 2012-09-23 05:32:00

It's funny how our tastes change. When I was a kid, you couldn't get me to eat a yoghurt for love nor money, but these days I'm eating the stuff with gusto.Acquiring a taste for things takes many methods. A childhood hatred for orange juice was reversed when I was given freshly squeezed juice for breakfast on holiday somewhere and after gingerly trying it, found that it was far more heavenly than the concentrated carton crap I had thought was the only way the stuff was available.Like all childre [..]

Rainbow Greek Salad

Published on 2012-09-21 10:08:00

The weekend is upon us! Which means boozing, partying, eating meat and no bloody work. Nice.Mrs Ribeye and I have been pretty pretty good at keeping away from the flesh during schooltime, but as soon as Friday night approaches, our

Mediterranean Lamb Stew

Published on 2012-09-17 15:51:00

So, after having played guitar for a few years and then given it up to pursue other worthy projects, I picked it up again on a suggestion from my mother, Mrs Ribeye Sr, who said to me: 'why don't you play the guitar any more? You used to be fantastic'. I love mums. They're always there to puff you up - even if what they say is an utter (but very nice and non-self serving) lie. Frankly, we could do with a few more mums and a few less Oxbridge morons in Parliament.So how is my guitar playing, hone [..]

Home-made Houmous

Published on 2012-09-16 04:05:00

I'm sorry but shop-bought houmous is better than home-made. I don't care who makes it or which shop you buy it in, the houmous sold in a tub always trumps your own. Why? I suggest that there is a special ingredient only known to manufacturers of middle eastern dips which they sprinkle into the machine with the rest of the ingredients. I'll bet it's fairy dust.So why bother making your own, and why have I posted a recipe here at all? I'll tell you. It's because I have an obsession with telling th [..]

Pan-fried Turkey Breast in a Mushroom Cream Wine Sauce

Published on 2012-09-14 11:31:00

Don't judge a book by it's cover - this recipe may look a bit 'busy' but it is absolutely delicious.I've never been much of a fan of turkey. It's a dry old bird and should only be eaten under sufferance on Christmas day when you've already eaten twenty sausage rolls and wouldn't really fancy eating anything, so if you're not really hungry anyway turkey might as well do.How wrong I am. I have just bought some turkey steaks and found them to be moist, delicious, low fat, slightly veal-esque, witho [..]

Malaysian Curry Laksa Soup

Published on 2012-09-13 04:38:00

Can you see from today's recipe photo that it is slightly out of focus on the right side? That's because I was in such a hurry to eat this laksa that I was already pulling the bowl nearer to

Insalata Tricolore

Published on 2012-09-11 03:28:00

It's such nice weather for a September morning, that it was a pleasure to do my new early morning 6k trot around Regent's Park.In the last month or so, I have managed to keep up my 'three trots around Regent's Park per week' routine fairly well, and I am pleased to say that I have managed to shed a whopping 7.5 kilos. I am now half way to my target weight of 80kgs.Of course, it's not all about exercise - I need to stay away from my hamburger obsession. I haven't totally managed it (McD's on the [..]

Cherry Bakewell Cake

Published on 2012-09-10 08:56:00

Making cakes is my new BIG THING!!!1. They're so easy to make2. They look great and can be decorated to satisfy all your creative urges - even when they don't look professional, they still look delicious3. Most people don't make them - so you look like a hero for presenting your home-made effort4. They're great as a pre-made dessert for a dinner party - so that you spend more time with your friends and less time in the kitchen5. They make your wife (oh, or husband) happySince I discovered the '6 [..]

Asian Salad

Published on 2012-09-03 10:23:00

Asian food is so delicious and

100% Authentic Chinese Pork and Vegetables in Broth with Egg Noodles

Published on 2012-08-14 12:35:00

Chinese food in the U.K. is not like Chinese food in China.Don't get me wrong, I love English-Chinese food like they serve in Wong Kei in Soho, but for the real McCoy, you've got to either go to China for a meal, or for the next best thing, go round to my mate Ying's place for dinner. There's no nuclear-orange chicken dishes or crispy duck. There's proper rich-tasting authentic grub from a recipe originating from his village somewhere in the People's Republic. I absolutely loved it, and couldn't [..]

Tray-Baked Thai Spare Ribs

Published on 2012-08-13 12:22:00

After having spent a fabulous, unplanned, weekend at my mum's house, normal service is resumed.By 'normal service', I mean back to work, back to eating a normal amount of food, and back to doing some exercise. In my bid to achieve my target weight of 85kgs (I am now 88), I have decided that I need to try to weigh 80kgs. It's not exactly logical, but I always try to add a margin of error into anything I do. If I know that I need to write 3000 words in a day, I will go for 5000, then when I hit my [..]

Linguine 'Mrs Ribeye'

Published on 2012-08-07 09:31:00

Moderation moderation moderation.I don't know why, but for many years I had an obsession with cooking everything either very very slowly - stews/sauces; or very very quickly - fish, roast chicken/beef/lamb. I somehow thought that all behaviour had to be polarised or it was considered dull.This attitude towards extreme behaviour carried on into my life as a DJ (my mixing was of the 'slap it in and out' school), my social life ('live hard, work hard, party hard'), my professional life ('I haven't [..]

Individual Peach and Caramel Pavlovas

Published on 2012-08-05 14:21:00

Dinner at our friends Ophelia and Kumar was a blast last night.Mrs Ribeye mentioned that she had read in the newspaper earlier in the day that 'Fifty Shades of Grey', the mummy-porn novel by British author E.L. James, was the first book to outsell Harry Potter. 'Why?' asked Kumar absolutely ingenuously, 'Does it have goblins in it?'Brilliant.Kumar actually cooked for us for the first time ever, and he made us a traditional Pakistani spicy beef stew called Nihari. I have asked him for the recipe [..]

Lyonnaise Pizza

Published on 2012-08-03 05:01:00

This recipe has got to be the ultimate comfort food.Mrs Ribeye and I were on our way home from our summer holiday in Nice on the French Cote d'Azur and we decided to stop off in Reims for lunch before making our way towards the north coast, and the ferry home.We had eaten the most repulsive lunch in Lyon a day or two earlier and were just starting to get over the 'tripe incident' when a lunch item on the menu in a beautiful pavement cafe caught my eye: Lyonnaise pizza. Could that mean cows entra [..]

Sesame-Roasted Salmon with Stir-Fried Vegetable Noodles

Published on 2012-07-31 10:57:00

Only a few days in, and I'm TOTALLY over the London effing Olympics.I've been stuck in traffic for hours to make a simple journey, all because someone from China wants to beat someone from Australia in a running race in my home town. Whoop-de-do.Haven't these people got anything better to do with their lives than be good at table tennis/archery/judo/diving? I like diving as much as the next guy, but I don't expect people to gather at the pool in my summer holiday hotel and see whether I can hold [..]

Italian Mixed Salad

Published on 2012-07-30 11:29:00

What a lovely weekend Mrs Ribeye and I just had.We had plans to go to a big party at our friends in Brixton on Saturday night, and then skipped it to spend a much-needed afternoon at home with just our thoughts - and a big bag of peanut M&M's while watching DVD's, followed by an evening of

The 2012 London Olympics Special: Traditional Great British Fish and Chips

Published on 2012-07-28 13:34:00

The 2012 London Olympics are finally under way!I live right in the heart of central London, so cannot avoid the new temporary traffic restrictions, the threefold increase of tourists, the hugely increased numbers of joggers/cyclists who have become inspired to get off their fat behinds and actually do some sports, the countless bomb threats, and Coke adverts EVERYWHERE.So, what is the fuss all about? Olympics is really just a school sports day, but on a massive scale, right? Having looked at the [..]

The Potless Budget Restaurant Review #8: Chez Mounier, Lyon, France

Published on 2012-07-26 05:10:00

Being Potless isn't all about cooking at home - it's about having a fabulous value-for-money eating experience, wherever you are.So, I present to you my series entitled: 'The Potless Budget Restaurant Reviews'!Having trawled the globe looking for the best of the cheapest eating out establishments, I can now share my findings.

Toasted Goats Cheese Salad with Red Onion Marmalade and a Creamy Vinaigrette

Published on 2012-07-24 12:15:00

One of the best things about French food, is their love of the salad. On nearly every restaurant menu is a selection of different salads, all featuring local ingredients, and which are almost always served in huge portions. I love them all.One day, I might fancy a salad with chicken livers, as I did in Langres;

Globe Artichoke Vinaigrette

Published on 2012-07-22 10:27:00

Look, this is hardly a recipe - boiled globe artichokes served with French vinaigrette - instead it is a celebration of French produce, over that of our meagre English offerings.Having spent a week in Nice in a rented flat, with small kitchen, I was given the opportunity to do some food shopping and cooking in France. What a revelation. The supermarkets are incredible - racks and racks of fresh produce all beautifully fanned-out in concentric circles of colourful and interesting ingredients, all [..]

Rabbit in Red Wine with Lardons and Mushrooms

Published on 2012-07-19 14:07:00

So, after a few days of touring through France, taking in such wondrous stops as Troyes, Kaysersberg, Annecy and Aix-en-Provence, Mrs Ribeye and I finally made it to Nice on the sunny Cote d'Azur.We had rented a flat, which meant that not only did we have a bit more space to move around in, and a lovely sunny wraparound balcony with far-reaching views across the city, but finally I had a kitchen to cook some good French grub in. I'm not the biggest fan of restaurants. Once the novelty of having [..]

The Potless Budget Restaurant Review #7: Quick Hamburgers, Various Locations, France

Published on 2012-07-18 04:25:00

The Potless Budget Restaurant Review #6: Les Relais Routiers, Various Locations, France

Published on 2012-07-16 10:58:00

The Potless Budget Restaurant Review #5: A la Porte Haute Brasserie, Kaysersberg, Alsace Region, France

Published on 2012-07-13 03:46:00

The Potless Budget Restaurant Review #4: Brasserie le Foy, Langres, Champagne-Ardenne Region, France

Published on 2012-07-09 12:22:00

No Fuss, Quick and Easy Spaghetti Bolognese

Published on 2012-06-18 05:44:00

My wife, Mrs Ribeye, loves a good old spag bol, and this week she really deserves it.Bless her, she's had to put up with my sudden fanatical interest in the Euro football tournament, including watching two matches a day (that's three hours!), followed by my endless worrying about whether England will make it through the group stages of the competition, into the knockout rounds.I'm not always like this. In fact, apart from my youth, when I thought it would be fun for a couple of years to support [..]

Pan-Fried Salmon with Mushroom Cream Sauce

Published on 2012-06-14 04:03:00

Here's a tip, which I have just learnt, which has taken my cooking to a whole new level.The picture above was the main course, following the Thai Coconut and Coriander Soup starter, of the birthday lunch I made for my mum and sister.The key to this dish is the sauce. I don't know why, but good sauces always elevate a mundane set of ingredients into 'dinner party fare'.The tip:With any sauce, simply infuse your chosen flavour ingredient, then discard it, then add some of the fresh ingredient agai [..]

Thai Coconut and Coriander Soup with Courgettes and Mussels

Published on 2012-06-12 09:03:00

Over the weekend, I made a joint birthday lunch at my sister Roxanne's house for her and our mum, Mrs Ribeye Sr; and the rest of our family were in attendance to shower them with gifts and love. It was a fantastic day.Because it was a lunch do, and my stepfather Stefano was taking my mum out for a birthday dinner in the evening, I decided to cook a fairly light fish-centric meal, consisting of this soup as a starter, followed by my Pan-Fried Salmon in a Mushroom Cream Sauce (recipe to follow soo [..]

Easy Japanese Fish Katsu Curry with Rice

Published on 2012-06-12 03:01:00

WARNING: This recipe will offend food snobs everywhere.Today's recipe is inspired by Wagamama (a chain of Japanese-themed cafes), who serve a breaded chicken breast with a katsu curry sauce over rice. I have since discovered that the sauce in question (or one that tastes suspiciously similar to it) can be bought in any Asian cash and carry grocers and it is, perhaps unsurprisingly, called 'Chinese curry sauce', rather than the Japanese sauce it is supposed to be - see the picture below.Hardly Ja [..]

English Asparagus, Soft Boiled Eggs, Salami and Olives

Published on 2012-06-07 14:10:00

Springtime in London means

A Righteous, Healthy Vegetarian Lunch

Published on 2012-06-05 05:46:00

It's easy to spot a health food - it invariably looks and tastes like crap.That's why hummus has had such an easy time of it. It is the only health food that I, and a billion like me, eat with any pleasure at all. I'm not saying that I'm morbidly obese or anything, but along with 98% of the developed world, I could probably do with losing some pounds.I've tried

The Queen's Diamond Jubilee Special: The Wimpy Quarterpounder

Published on 2012-06-04 07:16:00

Hamburgers are, without the merest shadow of a doubt, my favourite food.Wimpy hamburger restaurants have been around in the UK since the 1930's. By the time our Queen was crowned, the Wimpy chain was 12 strong. Nowadays, you can occasionally find a 'Wimpy Bar', but in the main, they have been superseded by the uber-dominant Maccy D's or The King.What a shame! Wimpy bars are a proper British restaurant with knives, forks and waitresses. The food is real - prepared by a toque-wearing chef on a hot [..]

King Prawn and Chickpea Madras Curry with Rice

Published on 2012-05-24 14:24:00

On a boiling hot day like today, the best thing to eat is a super spicy curry.Spicy food stimulates the sweat glands that cool you down, which is why the hottest countries on the planet generally feature curry as their national dish. Seems like a lot of bother to me. Why warm your body up to cool it down? Surely it would be more efficient to eat cold food, thereby cooling your body from within and not waking up your sweat glands at all? Quick, I must write to a consulate or three...I'm not makin [..]

Sun-Dried Tomato Pesto and Vegetable Couscous with Fresh Oregano

Published on 2012-05-23 10:45:00

So, here are a few facts to ponder:1. I make Mrs Ribeye's packed lunch every day for work (henpecked, me? nah...).2. Mrs Ribeye and I are on a 'meat in moderation' pact, meaning we mainly reserve eating flesh for weekends and special occasions.3. I have a new herb garden (more like a couple of terracotta troughs, actually) on the roof terrace.Put these seemingly independent facts together and what do you get? Couscous! With vegetables! And fresh herbs! Not so hard to guess really.Mrs Ribeye love [..]

The Potless Budget Restaurant Review #3: Makan Cafe, Portobello Road, London, W10

Published on 2012-05-21 04:48:00

Pepperoni and Pineapple Deep Pan Pizza

Published on 2012-05-18 10:49:00

I have no idea where I got this combination of toppings for a deep pan pizza from. It's a bit of a hybrid of a pepperoni pizza and a Hawaiian-style ham and pineapple pizza.While I'm on the subject of Hawaiian pizzas, I'll bet you a million quid that if you went to Oahu or Honolulu and you walked into a pizzeria, you would not find an authentic ham and pineapple pizza on the menu. There may be one there in an ironic stab at self promotion, due to the Hawaiian pizza's fame abroad, but surely the i [..]

Mushroom and Potato Frittata

Published on 2012-05-16 12:52:00

What's the difference between a tortilla and a frittata? No, this isn't a bad culinary joke - the answer, is that a tortilla is 'flipped' in the pan to cook both sides, while the frittata is cooked one one side in a pan and then grilled to cook the top.Now, don't say I don't teach you nuffink.The reason I made this frittata, as opposed to a tortilla, is that I wanted to try out my new cast iron frying pan on both the hob and the grill. This is the first time I have not bought a non-stick pan - o [..]

Greek Halloumi Salad with Hummus Dressing

Published on 2012-05-15 09:19:00

I love that squeaky, rubbery cheese halloumi. After a few minutes of frying in hot oil, it transforms from an unpalatable bar of white waxy soapy stuff to a delicious savoury crispy gooey treat, perfect for a meat-free dinner. It's still a bit squeaky though.So, with a bar of halloumi and the omnipresent tub of hummus in the fridge, I thought, let's make a bit of a healthy meal, after all of the birthday weekend tomfoolery. And this is it. I simply loosened the hummus into a vinaigrette base and [..]

Roast Pork Spare Ribs in a Barbecue Glaze

Published on 2012-05-14 10:09:00

I have only just recovered from my birthday celebration weekend. Yes, that's right. Reggie is 40!Mrs Ribeye planned a whole weekend of surprise parties and fun, and I didn't have a clue about what she had planned until (a) six different friends told me that they were 'looking forward to the party'; (b) Mrs Ribeye looked stressed-out a few times and when I asked what the problem was, she replied: 'I can't tell you, it's nothing bad - in fact you'll be quite pleased'; and (c) two weeks ago when I [..]

The Potless Budget Restaurant Review #2: Sakonis, Wembley, Middlesex

Published on 2012-05-13 11:08:00

Masala Chips

Published on 2012-05-09 12:28:00

Mrs Ribeye and I had a fabulous lunch at the Indian vegetarian diner, Sakonis, in Wembley on bank holiday Monday, earlier this week.Gotta love bank holidays, but gotta love Sakonis even more. I won't rave about it here,

The Potless Budget Restaurant Review #1: Wong Kei, London, W1

Published on 2012-05-04 09:06:00

Seared Duck Breasts with Roast Duck Wings and Rhubarb Compote

Published on 2012-05-02 05:46:00

Earlier in the week, I bought a large free-range duck to make for dinner with our friends Tanya and Ricardo, but then disaster struck - they couldn't make it. What on earth am I going to do with a whole 2.5kg duck, with only Mrs Ribeye and I to eat it?Normally, I would say 'all the more for us', but with spring in the air and our summer holiday to Nice booked, we have decided to cut back on the grub in favour of being able to shoehorn ourselves into last year's swimwear.So, I decided to make the [..]

Malaysian Fish Curry with Rice

Published on 2012-05-01 04:58:00

It's rare when healthy food tastes decadently indulgent - but when it does, you have to embrace it. Like todays recipe for instance.Since Mrs Ribeye and I made a pact to eat less meat, we were worried that our diet would become a bit less varied and monotonous. Far from it. Because I find myself cooking things I normally wouldn't have done a few weeks ago, the opportunity to create new and interesting dishes has meant that I have a new lease of cooking life, and I love it!Whereas before, I would [..]

Chinese Smoked Mackerel, Pepper and Spring Onion Pancake Canapes

Published on 2012-04-30 09:10:00

I love drinks parties and I especially love food served at drinks parties.Last weekend, my friend Andrea had a wonderful 30th birthday party in a wine bar in the newly refurbished St Pancras station, and laid on some delicious canapes brought over by white-aproned bar staff. There were cubes of succulent pork belly, salt cod fritters, goats cheese tartlets and roasted tomato bruschetta. Mrs Ribeye and I made utter pigs of ourselves.This weekend, alas, no party. However, did that stop the missus [..]

Sun-Dried Tomato Pesto Bread

Published on 2012-04-27 05:22:00

You gotta love irony. Drought warnings by the Environment Secretary, followed by the wettest April on record. Does that mean that we will avoid a hosepipe ban this summer? Of course not. Water, like everything else at the moment is scarce - or that's what the Government likes you to believe. Me? I don't believe a word I hear in the papers, or by politicians on TV. Everyone has an agenda, mainly leading to the hardworking taxpayer working harder and paying more tax.Let's start a new country like [..]

My Mother-in-Law's Russian Salad 'Olivier'

Published on 2012-04-25 06:43:00

Please welcome my mother-in-law to Potless!Each year, Mrs Ribeye and I take a trip together to Syktyvkar in northern Russia to visit with the eastern wing of the family. We absolutely love it and I especially do, because it gives me a week-off from cooking and a chance to sample and learn to make for myself some authentic Russki cuisine from someone who has been cooking it for the best part of 50 years. I can't learn it from my wife - she hasn't cooked a dish in her entire 26 years. Bless.Today' [..]

The Best Ever Cheese, Bacon, Mushroom ('Mac-Mac-Cheese') Gourmet Pasta Bake

Published on 2012-04-24 08:37:00

I love macaroni cheese.

Glazed Cinnamon Rolls

Published on 2012-04-23 06:02:00

Mrs Ribeye has arrived back from her annual parent-fest in Russia and I though I would detox her from all of the Seledka pod Suboy

Zucchini Fritti with Garlic and Mint Yoghurt Dip

Published on 2012-04-19 13:39:00

Courgettes are so versatile. Sometimes I want to eat them all soft and velvety in my Ratatouille, sometimes I want them to be smoothly blended in a soup, and often I add them to a frittata. However, when the day is as miserable outside as it it is today in London, the only thing for it is fried food.For some reason, frying courgettes in breadcrumbs feels more virtuous than frying, say, French fries, but I don't see why. Courgettes and potatoes are both vegetables (actually the potato is a tuber, [..]

Anchovy, Marinated Artichoke, Tomato and Basil Bruschetta

Published on 2012-04-18 12:25:00

Mrs Ribeye is away visiting her folks in Russia for her annual Easter trip home. Unfortunately, that means that left to my own devices, I cannot be bothered to cook a proper meal for myself.Today, I have made my Courgette Soup and will be eating it with this delicious bruschetta.I know that this might sound a bit like a proper meal, but the truth is, I made the soup a few days ago in anticipation of not feeling

Home-Made Whopper with Onion Rings

Published on 2012-04-16 13:35:00

Hello, my name is Reggie, and I'm a recreate-my-own-fast-food-at-home-aholic.The fact that Mrs Ribeye and I have broken our meat-free week today has spurred me on even more to crave a hamburger - and what better way to eat a hamburger than with Burger King's signature dish? The thing is, I cannot bring myself to take a short walk to my local branch in Marylebone station - it's not that I'm lazy, it's just that I only reserve eating in fast food restaurants for when I'm drunk and/or have lost all [..]

Middle Eastern Vegetarian Meze Platter

Published on 2012-04-13 04:15:00

I would never have believed that refraining from eating meat would be this easy.Mrs Ribeye and I have not allowed a morsel of land-dwelling animal near us since Sunday, and quite frankly, it's been a breeze. If I didn't love the taste of flesh quite so much, I may even consider going veggie full-time.Whoaah! No way! I LOVE meat! There's absolutely no way I want to join the ranks of hemp cloth-wearing, yurt-owning, sandal-wearing veggies (although, in fairness, I have longish hair, love camping, [..]

Carb-Crazy, Breaded Fish Burger with Mini Rosti Potatoes

Published on 2012-04-12 05:22:00

What a

Gefilte Fish with Chrain (Horseradish and Beetroot Sauce)

Published on 2012-04-11 05:24:00

So so so happy that my 'meat-free' week has fallen on Passover - because it means that I am going to overdose on gefilte fish. I don't follow the Jewish religion at all - I just love the food.Gefilte fish originated in eastern Europe at a time when fresh fish was expensive and scarce, and so a recipe needed to be created to stretch a meagre fish ration to breaking point. And here it is - a sort of boiled fish sausage or dumpling, with a light texture and a fresh flavour and adorned with a carrot [..]

Salmon Fritters

Published on 2012-04-10 09:38:00

As a kid, salmon cutlets were always my mum's surefire way to get me to eat fish.Not only were they fried (excuse me, which food ISN'T enhanced by a dip in boiling oil?), but also they weren't

Cauliflower Cheese

Published on 2012-04-08 08:05:00

Mrs Ribeye and I eat WAY too much meat.This morning we made a deal to eat no meat this entire week, and then I served us my Sunday Antipasti Platter for lunch, without it even registering that the ham and salami on it signified a very early (it was only 20 minutes after we made the deal, in fact) break in our pact.The main problem is that to us, ham and salami are not really meat - they are just a normal

Quattro Stagioni (Four Seasons) Tray Pizza

Published on 2012-04-05 10:10:00

There is no such thing as a traditional Italian quattro stagioni pizza.When I was seventeen, I went on my first 'laahds' holiday to Rimini, on the Italian Adriatic coast. Twenty of us

Five Minute Foccacia

Published on 2012-04-04 07:17:00

I lie occasionally. See, there's another one. I lie a tiddly bit more than occasionally. Mostly it's to get out of doing something I don't feel like doing, or to save hurting someone's feelings (aaand, there's another one).For example, it would be uncool to tell your friend that they've 'chubbed-up a bit', for instance - although I do give the odd reproving glance at my once-svelte friend's third reach for a doughnut - but only if I feel I am safe from receiving one back, for similar reasons.But [..]

'Victims Of Their Own Success' #3 (in a series): Coronation Chicken

Published on 2012-04-03 10:23:00

The buffet.Not sure how I feel about a buffet. On the one hand, there is the argument that a table groaning with platters of tasty, attractively laid-out delights is a feast for the eyes and an unrivalled chance to scoff a wide range of things - which you wouldn't normally get to do with a stuffy sit-down meal.On the other hand, the buffet can also be a selection of same-same salads and cold cuts, which, although exciting for the first minute you lay your eyes on it, really is less than the sum [..]

The Sunday Night in with a DVD, Antipasti Platter

Published on 2012-04-02 08:57:00

What a delightful weekend. Friday night's two parties were excellent. Happy birthday to Sandy, again, and bon voyage to Magda, again.Saturday and Sunday were far more relaxed affairs, with the weekend culminating in me making a delicious Sunday night dinner for me and the missus, while watching Meet the Parents for the squillionth time on DVD. I made some Bread Dough on Friday and froze most of it, ready to make my quick foccacia recipe, to serve with this dish, a completely inauthentic (you kno [..]

No Mess, No Fuss, No Worktop, Tiny Kitchen, No Room to Knead, Bread-Making

Published on 2012-03-30 09:45:00

Mrs Ribeye and I live in a tiny little flat with a miniscule kitchen. The reason we took this place was that it is located in the best part of central London, which means the best part of the world, and it has an enormous roof terrace (which we haven't yet used, naturally).The only problem with our tiddly little kitchen is the lack of worktops, which means that I sometimes use the hob as workspace. This is OK for any jobs apart from bread-making, where you need a sanitary flat surface to knead d [..]

Mint Creme Brulee

Published on 2012-03-29 10:03:00

The conversation over at Andrea and Darryl's place last night turned to cooking, and I asked why it would be unheard of that fried eggs aren't ever considered a dessert. After all, eggs are neither savoury or sweet, so why not have a fried egg atop a cake as a custardy sort of garnish?Andrea reckoned that the art of frying something makes it savoury, which I don't think holds water, because crepes and French toast can be sweet. Darryl reckons that it's the association with an English breakfast w [..]

Smoked Mackerel, Cheddar Cheese and Bacon Caesar Salad

Published on 2012-03-28 11:40:00

I admit, this salad don't look pretty.On certain days of the week, I'm busy doing not much - my sister's friend Alex calls these days 'Bedroom Admin' days - and on these days I often forget to eat lunch. Which means a 3pm rummage around the fridge to assemble whatever I find, and either get lucky, or end up eating a Scotch egg with a packet of rice cakes.Today was the luckiest day. I managed to find almost all the ingredients you would expect to find in a Caesar salad, and some extra ones that y [..]

Marinated Bavette Steak

Published on 2012-03-27 08:57:00

Bavette steak sounds all lovely and French and posh, until you find out that it's called 'flank steak' over here in the UK - and then the provincial, suburban, middle class, dull side of you decides to buy sirloin instead.Ok ok, bavette is a bit of a spoiled, precious little brat, and to get the best out of it, you are going to have to play by the rules:If you don't marinate it, it'll be tough. If you

The Ultimate Ratatouille

Published on 2012-03-26 12:11:00

Ratatouille, the Provencal vegetarian concoction, must be the most overrated dish in the world. Animated Parisian mice cook it,

'Trade Secrets from the Cocktail Industry' #3 (in a series): Bombs

Published on 2012-03-25 10:00:00

Had such a fun night, last night.My friend, Ophelia, asked me to DJ at her 25th birthday party, and, late on, I managed to slip in my favourite mix of thumping house tunes and classic 80's rock. I say late on, because my favourite part of any

Mrs Ribeye Sr.'s Completely Inauthentic, but Totally Delicious, Gazpacho

Published on 2012-03-24 11:47:00

I'm all for authenticity, unless it makes no sense to me.Having tried as hard as I can to acquire a taste for Thai shrimp paste (you know the stuff - the stinky blueish grainy condiment in jars, sold in all Asian grocers), I have finally admitted defeat. It is truly disgusting. I happened to watch a Rick Stein travel programme, where he explained that in the old days the Thais were grateful for shrimp paste, as it was likely to be the only protein they would get, along with their predominantly r [..]

Hong Kong Street Cafe-Style Spare Rib Noodle Soup

Published on 2012-03-23 13:18:00

I reluctantly admit, I occasionally have trouble suppressing my sadistic streak.On a trip to Hong Kong a few years ago, with a not very well-travelled colleague, I noticed his discomfort at eating food in establishments which did not have an English menu. Because I feel that the biggest benefit of international travel is that you can broaden yourself by sampling a life completely different to the one you are used to at home, I felt the need to experience as much of the authentic domestic lifesty [..]

Seledka pod Shuboy (Herrings in Fur Coats)

Published on 2012-03-22 16:06:00

First hand knowledge of the world will beat theory, every time.From reading books on the subject as a schoolboy, I was aware that Earth tips on its axis, so that we have seasons. I was also aware that towns near the north and south poles enjoyed long hot summer days and suffered long cold winter nights. But what I was not aware of, was that even though the sun may shine twenty four hours a day in July, it is impossible to get a tan during those Russian 40C summers (it may have something to do wi [..]

'Trade Secrets from the Cocktail Industry' #2 (in a series): Fire

Published on 2012-03-21 04:50:00

Why do we vow to never become like our parents?Most of us have been pretty lucky - no terrible crimes perpetuated against us by our own folks - yet we shudder at some of the things they said (and sometimes still do say) to us: 'Stop acting like the world owes you a living' is a personal favourite, as is: 'Stop showing off' and the timeless classic: 'Stop getting carried away' (all uncannily timed to be said

Stir-Fried Chilli Sesame Pork with Noodles

Published on 2012-03-20 03:30:00

How did 'stir fry sauce' become so popular?I'm talking about the sachet of indeterminate brown goo sold next to the vegetables in the chiller section of every supermarket in the land. I bought some once and was appalled to discover that it tastes of nothing at all, but covered the entire meal, the wok and the plates in a sort of cornflour-based mahogany furniture stain.If you order anything stir-fried in a Chinese restaurant, it always comes unadorned by any sauce, save for soy; unless you speci [..]

Individual Sunday Roasts

Published on 2012-03-19 04:30:00

Dining-wise, there is nothing more exciting in life than food which comes in a miniature individual serving size.From Kellogg's variety pack cereals, to mini Babybel cheeses, to miniature Mr Kipling's battenberg cakes, to tiny hotel minibar bottles of Jack Daniels, there is nothing nicer than a holding a scaled-down version of something which you regularly buy in an annoyingly large SHARING pack.My hatred of sharing comes from my childhood, when on summer holidays my father would insist on buyin [..]

'Victims Of Their Own Success' #2 (in a series): The Prawn Cocktail

Published on 2012-03-17 17:43:00

Creators of those supermarket tubs of 'deli sandwich fillers' have a lot to answer for - you know the ones; the brightly-coloured prepared spreads sold in the refrigerator aisles, next to the cheeses and cold meats. The range at my local Tesco includes coronation chicken (an exotic invention, nodding to the Raj-era flavours brought back home by our colonising ancestors), tuna and sweetcorn (a New York-originated sandwich bar staple) egg mayonnaise (a take on the age-old Jewish invention of egg s [..]

Salmon en Croute

Published on 2012-03-16 04:50:00

All my family know what a hypochondriac I am.I have been lying in bed all week with a nasty cold, resisting the impulse to list my symptoms on an online medical diagnosis website to discover whether my three day cough is really a sign of something far worse lurking in the darkest recesses of my body (satisfyingly, for the true malingerer, any symptoms you type into 'netdoctor.com' et al WILL eventually lead to ca...).Last month, my angina fears turned out to be a bruise from resting my laptop on [..]

Online Marketing

Blog Feed: Potless

Home > Blog Directory > Newest Posts > Blog Feed: Potless